Delicious and Easy Keto Zucchini Lasagna Recipe 🥒

Looking for a satisfying, low-carb dinner? Look no further! Our Keto Zucchini Lasagna has got you covered. No noodles, no fuss, and definitely no watery layers. Crafted without grains or gluten, this lasagna is so delicious that you won’t even miss the carbs. Trust us, this is the best zucchini lasagna you’ll ever make.

Loaded with layers of gooey mozzarella, rich parmesan, and tangy low-carb marinara sauce, this dish is the epitome of keto comfort food. Enjoy!

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Preparation and cooking overview

Making this delicious keto zucchini lasagna is surprisingly simple! First, slice the zucchini and prepare a tasty meat sauce with onions, garlic, and ground beef. Next, layer the zucchini, meat sauce, ricotta mixture, mozzarella, and Parmesan to assemble the lasagna. The best part? It only takes about an hour from start to finish.

Chef’s note

Ready to shake things up in the kitchen? This simple-to-make zucchini lasagna lets you flex your culinary creativity. Feel free to mix in new seasonings or ingredients to make this dish not only good for you, but also tailored to what you love. Cooking it is half the fun, so relish the experience as you craft a lasagna that’s both nutritious and delicious!

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 5 minutes
Difficulty Level: Easy
Recipe Makes 6 Servings

🥒 Ingredients for this keto zucchini lasagna recipe

To make this keto lasagna recipe with zucchini, you’ll need the following simple ingredients:

4 medium-sized zucchinis
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup of low-carb marinara sauce
1 cup ricotta cheese
1 medium egg, beaten
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Fresh basil leaves, for garnish

The necessary quantity of ground beef, marinara sauce, zucchini, cheeses, and other ingredients arranged and presented on the table.

Ingredient substitutions

Don’t like something on the ingredients list? That’s okay! Feel free to make this low-carb zucchini lasagna your own with some keto-friendly substitutions:

Ground beef: Use ground turkey or pork instead of beef for a flavorful and lean alternative.
Fresh garlic: Use ½ teaspoon of garlic powder for each fresh garlic clove to add that garlicky goodness.
Low-carb marinara sauce: Use an equal amount of regular tomato sauce if you can’t find low-carb marinara sauce.
Ricotta cheese: Swap ricotta with cream cheese for a creamier texture in your lasagna.
Mozzarella: Use provolone or Monterey Jack cheese for a distinct and delicious cheese layer.
Olive oil: Try avocado or coconut oil instead of olive oil for a different taste and texture in your zucchini lasagna.

Additional ingredients

Looking to add some extra flavor to your zucchini lasagna? Here are some tasty options:

Baby spinach: Tuck in a layer of fresh baby spinach between the zucchini and meat sauce. It’ll give you more vitamins and a pop of green color.
Sliced mushrooms: Cook some sliced mushrooms until they’re golden. They’ll add a rich, earthy taste that goes great with the beef and zucchini.
Bell peppers: Fry up colorful bell peppers, onions, and garlic. They’ll bring sweetness and a little crunch to each bite.
Fresh basil: Don’t just use basil leaves for garnish. Chop up some fresh basil and stir it into the meat sauce. It’ll smell and taste amazing.
Black olives: Want a salty twist? Add some sliced black olives on top. They’ll contrast nicely with the rich flavors of the lasagna.
Italian sausage: Try using browned, crumbled keto-friendly Italian sausage along with the ground beef. It’ll make the meat blend even more delicious.

A close-up picture of keto zucchini lasagna served on a plate, showcasing its layers.

Cooking tools required

To make this low-carb beef and zucchini lasagna recipe, you’ll need the following tools:

Measuring spoons and cups
Knife
Cutting board
Cast iron skillet
Baking dish
Mixing bowls
Spoon
Cheese grater

Tool substitutes list

Cast-iron skillet: If you don’t have a cast-iron skillet, opt for a regular frying pan or a non-stick skillet.
Baking dish: Don’t have a baking dish? No problem! Use a casserole dish or a deep skillet.

Homemade zucchini lasagna served on a plate, showcasing its visible layers.

How to make Keto Zucchini Lasagna: step-by-step guide

Cooking methods

Sautéing
Baking

Preparation steps

Gather and measure all your ingredients.
Prepare the needed tools.
Mix ricotta cheese, egg, salt, and pepper in a bowl.
Slice the zucchini about ¼ inch thick, and pat the slices dry with a paper towel to remove excess moisture.

Mixing ricotta cheese, egg, salt, and pepper in a bowl.

Cooking instructions

Cook the beef

Preheat the oven to 375°F (190°C).
In a large cast-iron skillet, heat the olive oil over medium heat for 2-3 minutes until hot and shimmering.
Add the onion and garlic to the skillet and cook for 5-7 minutes until they’re fragrant and clear.
Put the ground beef in the skillet, cook it for 8-10 minutes until brown, and then stir in the marinara sauce.
Let it simmer for a few minutes to let the flavors mix. Season with salt, pepper, oregano, and basil.

Assemble and bake the lasagna

Grease a baking dish with some olive oil or cooking spray.
Start building the lasagna by placing zucchini slices on the bottom of the dish.
Place a layer of zucchini slices at the bottom of the dish, then spread a layer of meat sauce on top. Next, add spoonfuls of the ricotta cheese mixture and evenly sprinkle both mozzarella and Parmesan cheese over the top.
Repeat the layers until you’ve used everything, finishing with zucchini and cheese on top.
Cover the dish with foil and bake for 30 minutes. Then, take off the foil and bake for ten more minutes until the cheese is golden and bubbly.
Take the lasagna out of the oven and let it cool for a few minutes, then garnish with fresh basil leaves.
Cut and serve the keto zucchini lasagna while still warm.

Chef’s pro tip

To avoid a watery lasagna, take a moment to drain any extra moisture from the zucchini. Just sprinkle some salt on the zucchini slices and let them sit for 10-15 minutes. Then, use a paper towel to pat them dry gently. This easy trick will help you create a tasty lasagna that isn’t soggy, and everyone will love it.

What to serve with keto zucchini lasagna?

You can enjoy keto zucchini lasagna on its own or try it with some tasty side dishes to add extra flavor and nutrition to your meal:

Arugula Salad: Make a light arugula salad for a fresh and tangy companion to the lasagna.
Charred Keto Broccoli: Try some charred broccoli for a nutty taste that pairs well with cheesy lasagna.
Keto Creamed Spinach: This easy low-carb side dish goes great with lasagna and adds creamy to your meal.
Mediterranean Asparagus: Enjoy some roasted asparagus for a crunchy and flavorful side.

A portion of keto zucchini lasagna, served on a plate, taken from the baked lasagna in a glass dish.

How to make it healthier?

Low-sodium marinara sauce: Use low-sodium or no-added-salt marinara sauce to reduce sodium. Make it at home using fresh tomatoes and herbs to control the salt content.
Lean ground meat: Opt for lean ground beef or use ground turkey or ground chicken as a healthier alternative. These options will lower the saturated fat content while providing a flavorful protein source.
Part-skim cheese: Use part-skim mozzarella and Parmesan cheese instead of full-fat versions to reduce overall fat content without compromising on the cheesy goodness.
More veggie layers: Increase the zucchini slices and add other thinly sliced vegetables like eggplant or bell peppers to boost the nutritional profile and add more fiber.

Time-saving tips

Use a bigger baking dish to put more zucchini and filling in each layer. It helps you put the lasagna together faster.
You can save time by buying a low-carb marinara sauce already made.

Lasagna with zucchini served on a plate, showcasing its distinct layers.

What can I prepare ahead of time?

Slice the zucchini: Slice the zucchini in advance and keep them in a resealable bag or container in the fridge.
Grate the cheese: Grate the mozzarella and Parmesan cheese ahead of time. Keep them in separate containers in the refrigerator to be ready when needed.

Storage and reheating instructions

Storage tips

Refrigerator: To keep the leftover zucchini lasagna fresh, place it in an airtight container in the fridge. Make sure to refrigerate the lasagna within 2 hours of cooking to keep it tasty and safe to eat. Enjoy the refrigerated leftovers within 3-4 days for the best flavor and texture.
Freezer: If you want to freeze the lasagna, divide it into individual portions, wrap them tightly, and place them in a resealable freezer bag. The frozen lasagna can last up to 2-3 months without losing its delicious taste.

A portion of keto zucchini lasagna on a plate garnished with fresh basil leaves.

Reheating best practices

Microwave: Place individual portions of lasagna on a microwave-safe plate for quick reheating. Cover with plastic wrap that’s vented or pierced with a fork, and heat on high for 2-3 minutes or until hot and steamy.
Oven: If you prefer oven reheating, preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish and cover it with foil. Reheat for 20-25 minutes or until it’s hot all the way through.
Stovetop: You can also reheat slices or pieces in a skillet on the stovetop. Use medium heat and add a little water or broth to prevent sticking. Heat until the lasagna is hot and ready to enjoy.

Recipe wrap-up and conclusion

This Keto Zucchini Lasagna is more than a meal; it’s a delightful experience filled with cheesy goodness and rich flavors. It’s a dish that will satisfy your cravings while fitting into a low-carb lifestyle.

Whether you’re an expert cook or just starting your culinary journey, this easy-to-make zucchini lasagna is a delicious way to bring everyone together. Enjoy the process, savor the taste, and celebrate the joy of homemade food!

Low-carb zucchini lasagna served on a plate garnished with fresh basil leaves.

Craving Italian flavors? Explore these Keto Italian Recipes!

Frequently asked questions

Certainly! You can freeze it by portioning it out, securely wrapping each portion, and storing it in the freezer for approximately 2-3 months. Reheat accordingly before serving.

Keto lasagna will remain fresh in the fridge for 3 to 4 days when stored in an airtight container.

Absolutely, you can use eggplant as a substitute for zucchini. Slice the eggplant into thin rounds and follow the recipe instructions as provided. It’s a fantastic alternative that adds a unique twist to the dish.

Zucchini lasagna is keto-friendly, making it a perfect addition to your low-carb lifestyle. Swapping classic lasagna noodles with zucchini slices gives you all the delicious flavors and textures without the excess carbs.

📖 Recipe

Keto Zucchini Lasagna

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Savor the flavor of a delicious Keto Zucchini Lasagna, where zucchini layers meet seasoned beef and a cheesy topping for a low-carb, gluten-free twist on a classic favorite.

Course Main Course

Cuisine Italian

Keyword beef lasagna, keto lasagna, zucchini lasagna

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 410kcal

Ingredients

4 medium-sized zucchinis
1 pound ground beef
1 small onion finely chopped
2 cloves garlic minced
1 cup of low-carb marinara sauce
1 cup ricotta cheese
1 medium egg beaten
1 cup mozzarella cheese shredded
¼ cup Parmesan cheese grated
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Fresh basil leaves for garnish

US Customary – Metric

Instructions

Cook the beef

Preheat the oven to 375°F (190°C).
In a large cast-iron skillet, heat the olive oil over medium heat for 2-3 minutes until hot and shimmering.
Add the onion and garlic to the skillet and cook for 5-7 minutes until they’re fragrant and clear.
Put the ground beef in the skillet, cook it for 8-10 minutes until brown, and then stir in the marinara sauce.
Let it simmer for a few minutes to let the flavors mix. Season with salt, pepper, oregano, and basil.

Assemble and bake the lasagna

Grease a baking dish with some olive oil or cooking spray.
Start building the lasagna by placing zucchini slices on the bottom of the dish.
Place a layer of zucchini slices at the bottom of the dish, then spread a layer of meat sauce on top. Next, add spoonfuls of the ricotta cheese mixture and evenly sprinkle both mozzarella and Parmesan cheese over the top.
Repeat the layers until you’ve used everything, finishing with zucchini and cheese on top.
Cover the dish with foil and bake for 30 minutes. Then, take off the foil and bake for ten more minutes until the cheese is golden and bubbly.
Take the lasagna out of the oven and let it cool for a few minutes, then garnish with fresh basil leaves.
Cut and serve the keto zucchini lasagna while still warm.

Video

Nutrition

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